The Ultimate Melting Sweet Potatoes (Savory & Sweet!)

Imagine a side dish so spectacular, so unbelievably delicious, that it completely steals the show from the main course. That, my friends, is the power of these Melting Sweet Potatoes. This isn’t your standard holiday mash or simple roast. This is a culinary experience: thick rounds of sweet potato, seared to a perfect golden-brown, basted in shimmering butter, then roasted in a savory-sweet maple-miso glaze until they become impossibly tender, caramelized, and quite literally, melt in your mouth.

I promise you, there is no greater side dish victory than pulling that cast-iron skillet from the oven, with the potatoes glistening in a thick, bubbly glaze. The aroma alone—a blend of caramel, butter, and savory miso—is intoxicating. Each bite is a perfect harmony of a caramelized exterior and a creamy, tender interior that yields to the slightest pressure of a fork.

Get ready to discover the recipe that will forever change the way you think about sweet potatoes. This is the side dish that gets a standing ovation.

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Why These Melting Sweet Potatoes Are a Game-Changer!

You are going to be completely amazed by how these simple potatoes are transformed into a gourmet experience. This recipe is a must-make for so many reasons:

• “Meltingly” Tender Texture: The name says it all! The unique sear-then-roast method breaks down the potatoes until they are unbelievably soft, creamy, and tender.
• An Explosion of Savory-Sweet Flavor: This isn’t just a sweet dish. The white miso and soy sauce provide a deep, savory umami that perfectly balances the sweetness of the maple syrup and the potatoes themselves.
• Restaurant-Quality Results at Home: The techniques of searing, basting, and glazing create a dish that looks and tastes like it came from a high-end restaurant, but it’s incredibly easy to achieve.
• Ready in About 45 Minutes: Despite the impressive results, this is a relatively quick side dish, making it perfect for both special occasions and elevated weeknight dinners.
• Visually Stunning: The deep caramelization on the potatoes and the glossy, reduced glaze make this a beautiful, impressive dish to present at the table.

Recipe Snapshot

Your Shopping List for This Flavorful Side

This recipe uses a handful of powerful pantry staples to create its unforgettable flavor.

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→ For the Sweet Potatoes

• 1 ½ lb. sweet potatoes → About 2 large or 3 small. Look for ones that are relatively uniform in thickness so your rounds will be similar in size.
• 2 Tbsp. neutral oil, divided → Like canola or avocado oil, for searing.
• 1 ½ tsp. kosher salt, divided → To season the potatoes perfectly.
• 2 Tbsp. unsalted butter → For the glorious butter-basting step that adds so much richness.
• Flaky sea salt (optional) → For a final, crunchy, textural finish.

→ For the Maple-Miso Glaze

• 3 Tbsp. pure maple syrup → The real stuff! Not pancake syrup. This provides the caramelization.
• 3 Tbsp. white miso → The secret weapon! It adds a salty, savory, umami depth that is incredible. Find it in the refrigerated section of most grocery stores.
• 1 Tbsp. unseasoned rice vinegar → For a touch of acidity to cut through the richness.
• 2 tsp. reduced-sodium soy sauce → To enhance the savory notes of the miso.
• ½ cup water → To create the perfect amount of glazing liquid.

Let’s Make Melting Sweet Potatoes! Your Step-by-Step Guide

Ready to create the most incredible side dish of your life? The process is quick, fun, and smells amazing.

Part 1: The Glaze and Prep

1. Preheat and Prep: Arrange a rack in the center of your oven and preheat to 425°F.
2. Whisk the Glaze: In a medium bowl, whisk together the maple syrup, white miso, rice vinegar, and soy sauce until the miso is completely smooth. Add the water and stir to combine. Set this glorious glaze aside.
3. Prep the Potatoes: Cut your sweet potatoes crosswise into thick, 1-inch rounds. In a large bowl, toss the potato rounds with 1 tablespoon of the neutral oil and ½ teaspoon of kosher salt until they are evenly coated.

Part 2: Sear, Flip, and Baste

4. Get a Hard Sear: Heat the remaining 1 tablespoon of oil in a large, ovenproof skillet (cast-iron is perfect here) over medium-high heat until it shimmers. Carefully place the sweet potato rounds in the skillet, cut side down, in a single layer. Cook, undisturbed, for 2 to 3 minutes, until a deep golden-brown crust forms on the bottom.
5. Flip and Season: Flip the potatoes over. Marvel at that beautiful color! Season the newly exposed side with the remaining 1 teaspoon of kosher salt. Cook for another 1 to 2 minutes, undisturbed, to brown the second side.
6. The Magic Butter Baste: Add the butter to the skillet and let it melt. Using an oven mitt to hold the handle, carefully tilt the pan so the butter pools at the bottom. Use a large spoon to continuously spoon the frothing, shimmering butter over the tops of the potatoes for about 30 seconds. This adds incredible flavor and richness.

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Part 3: Glaze and Roast to Perfection

7. Add the Glaze: Carefully pour the prepared maple-miso glaze into the hot skillet around the potatoes. It should come about halfway up the sides of the rounds and will start to bubble and simmer immediately.
8. Roast!: Transfer the entire skillet to the preheated oven. Roast for 23 to 28 minutes, or until the potatoes are completely tender and can be easily pierced with a fork, and the liquid has reduced to a thick, syrupy glaze.
9. Serve: Transfer the potatoes to a serving platter. Whisk the remaining sauce in the pan to incorporate all the buttery, caramelized bits, and drizzle it generously over the potatoes. Sprinkle with flaky sea salt, if using, and serve immediately.

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Melting Sweet Potatoes

These Melting Sweet Potatoes are a show-stopping side dish! Thick rounds are seared, basted in butter, and roasted in a savory-sweet maple-miso glaze until they’re caramelized, glistening, and impossibly tender.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American, Asian-Inspired

Calories: 217

Ingredients Equipment Method Notes

Ingredients

  

• 3 Tbsp. pure maple syrup
• 3 Tbsp. white miso
• 1 Tbsp. unseasoned rice vinegar
• 2 tsp. reduced-sodium soy sauce
• 1/2 cup water
• 1 1/2 lb. sweet potatoes, cut crosswise into 1″ rounds
• 2 Tbsp. neutral oil, divided
• 1 1/2 tsp. kosher salt, divided
• 2 Tbsp. unsalted butter
• as needed Flaky sea salt optional, for garnish

Equipment

• Large ovenproof skillet (cast-iron preferred)
• Medium bowl
• Large Bowl
• Whisk

Method

 

Prepare the Glaze and Potatoes

1. Preheat oven to 425°F. In a medium bowl, whisk syrup, miso, vinegar, and soy sauce until smooth. Stir in water to combine.
2. In a large bowl, toss sweet potato rounds with 1 Tbsp. oil and 1/2 tsp. kosher salt until coated.

Sear and Baste

1. In a large ovenproof skillet over medium-high heat, heat remaining 1 Tbsp. oil. Add potatoes in a single layer and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes.
2. Flip potatoes and season the second side with remaining 1 tsp. kosher salt. Cook, undisturbed, for 1 to 2 minutes more.
3. Add butter to the skillet. Once melted and frothing, tilt the pan and use a large spoon to baste the butter over the potatoes for about 30 seconds.

Glaze and Roast

1. Pour the maple-miso glaze into the pan around the potatoes and bring to a simmer.
2. Transfer the skillet to the oven and roast until the potatoes are tender and the liquid is reduced to a syrupy glaze, 23 to 28 minutes.
3. Transfer potatoes to a platter. Whisk the sauce remaining in the pan and drizzle it over the potatoes. Sprinkle with flaky sea salt, if using, and serve.

Notes

Use Cast-Iron: A cast-iron skillet is highly recommended for achieving the best sear and for its ability to go from stovetop to oven.

Don’t Crowd the Pan: For a perfect golden-brown crust, ensure the sweet potato rounds are in a single layer and not overlapping.

Watch the Glaze: Keep an eye on the potatoes during the last 10 minutes of roasting to ensure the sugary glaze doesn’t burn.

WiseRecipes’ Top Tips for “Melting” Potato Success

These are the little details that take this dish from great to absolutely unforgettable.

1. A Hot Pan is Non-Negotiable. For that perfect, deep golden-brown crust, your skillet must be hot before the potatoes go in. Let the oil get to the point where it’s shimmering. This sears the outside, which is the first step to that amazing texture.
2. Don’t Crowd the Skillet. The potatoes need to be in a single, even layer with a little space between them. If you overcrowd the pan, they will steam instead of sear, and you’ll miss out on that crucial caramelization. Use two pans if you need to.
3. Uniform Thickness is Key. Cutting all your potato rounds to the same 1-inch thickness is important. This ensures that they all cook at the same rate and are all perfectly “meltingly” tender at the same time.
4. Use an Ovenproof Skillet. This recipe is designed to go from stovetop to oven seamlessly. A well-seasoned cast-iron skillet is the absolute best tool for the job, as it provides an excellent sear and retains heat beautifully.
5. Don’t Waste That Pan Sauce! After you remove the potatoes, the glaze left in the pan is liquid gold. Give it a quick whisk to scrape up any delicious browned bits and make sure you drizzle every last drop over the potatoes before serving.

Keep Them Fresh! Storing Your Sweet Potatoes

These are so good you likely won’t have leftovers, but just in case!

• Refrigerator: Store any leftover sweet potatoes in an airtight container in the refrigerator for up to 4 days. The glaze will thicken considerably when cold.
• Reheating: The best way to reheat these is in a skillet over medium-low heat with a splash of water to loosen the glaze. You can also reheat them in a 350°F oven for about 10 minutes. Microwaving works but you’ll lose the crispy edges.
• Freezing: I do not recommend freezing this dish, as the texture of the sweet potatoes can become mushy upon thawing.

FAQs: Your Melting Sweet Potato Questions, Answered!

What is miso, and which kind should I use?

Miso is a traditional Japanese seasoning produced by fermenting soybeans. It has a deeply savory, salty, umami flavor. For this recipe, use white miso (shiro miso). It’s the mildest and sweetest variety, and its flavor profile is perfect for this glaze without being overpowering.

Can I make this recipe vegan?

Yes, absolutely! It’s a simple substitution. Just replace the unsalted butter with your favorite vegan butter substitute or a few more tablespoons of a rich-tasting oil, like coconut oil.

What do I serve these with?

These melting sweet potatoes are an incredibly versatile side dish. They are absolutely fantastic alongside a simple roasted chicken, a pan-seared salmon fillet, or a perfectly cooked pork loin. They are special enough for a holiday meal but easy enough for any weeknight.

My glaze burned in the oven. What happened?

The glaze is rich in sugars from both the maple syrup and the sweet potatoes, so it can burn if the oven is too hot or if it cooks too long. Every oven is different, so start checking the potatoes around the 20-minute mark. You’re looking for a thick, syrupy glaze, not a dark, burnt one.

Final Thoughts: The Side Dish That Steals the Show

There is something so rewarding about transforming a humble vegetable into a dish that is truly spectacular. These Melting Sweet Potatoes are a perfect example of how a few smart techniques and a great flavor combination can create magic. This is a recipe that will earn a permanent spot in your cooking repertoire. I can’t wait for you to try them and see for yourself. Happy cooking!